It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chinese Shrimp And Scallops With Garlic Sauce
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- #104733
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
3/4 pound scallops
3/4 pound medium shrimp, shelled and deveined
1/2 pound snow peas
1/3 pound broccoli florets
5 cloves garlic, sliced
1/2 teaspoon chicken bouillon powder, DISSOLVED IN
1/2 cup water
1 tablespoon starch in a thin paste in cold water
oil
soy sauce
directions
Fry the garlic in the oil until it just shows signs of browning. Add the scallops and the shrimp. Cook on as high heat as possible until the scallops turn white and the shrimp pink, turning constantly (about 5 minutes).
Add the vegetables. Heat for a minute, then sprinkle with soy sauce. Add about 1/4 cup of the bouillon, then thicken the juices in the bottom of the wok with the starch paste.
Continue to toss rapidly for a few minutes until everything is hot and covered with the sauce. Serve immediately.
added by
momof7
nutrition data
215 calories, 2 grams fat, 12 grams carbohydrates, 34 grams protein per serving. This recipe is low in fat.
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reviews & comments
February 17, 2014
Super easy and delicious. We added extra veggies and served over brown rice:)
September 4, 2012
I was afraid this was going to be bland, but it wasn't! Of course, I added plenty of soy sauce. It's not very saucy so I made more of the sauce mixture so we could have it over rice.